The Remix: Thanksgiving Deli Roll
There’s more than one way to make this classic make-ahead dish.
This is the next installment in our series The Remix, in which we seek to gently rework the more challenging dishes in the Jewish culinary canon. With a little bit of love, we’re convinced we can make any dish delicious, even ones that seem a bit bizarre to the modern palate.
I remember trying deli roll as a little kid at a family friend’s Shabbat dinner. Turkey, salami and mustard rolled in puff pastry and baked is definitely a kid- friendly dish. After all, my diet at the time consisted of turkey sandwiches and fruit snacks. I never forgot it, but it receded from my personal repertoire until it crossed my radar again. My first thought, of course, was how to Remix it for you.
Deli meats are tasty and all, but if you think about it, puff pastry is a blank canvas for amazingness. And Thanksgiving leftovers are no exception. In place of deli turkey, I’m using roasted turkey. And a mustard-spiked cranberry sauce in place of mustard. Maybe you want to add mashed potatoes (or stuffing!) and dip the whole thing in gravy? I definitely won’t stop you. Just make sure you use pareve puff pastry, or save your turkey for sandwiches and go dairy with brie and cranberry sauce instead. Either way, leftovers have never been so delicious.
Amy Kritzer is a food writer and recipe developer in Austin, Texas. She blogs at What Jews Wanna Eat.